Reuben Soup
Reuben Soup is a liquid version of everyone's favorite deli sandwich. It's thick and hearty with lots of corned beef and sauerkraut plus melted swiss cheese.
Ingredients
- 4 tablespoons butter
- 1 medium sweet onion, (chopped)
- 1 celery stalk, (finely chopped)
- 1 garlic clove, (minced)
- 1/4 cup all-purpose flour
- 2 1/2 to 3 cups beef broth
- 2 cups half-and-half
- 1/2 cup Thousand Island dressing
- 1 1/2 tablespoons prepared horseradish
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon caraway seeds
- 1/4 teaspoon cayenne pepper
- 1 (14.5-ounce) can sauerkraut, (rinsed and drained)
- 2 cups shredded swiss cheese, (divided)
- 1 pound thinly sliced corned beef from the deli, (chopped)
- salt and pepper
- rye bread for serving
Directions
- 1
Melt butter in a Dutch oven over medium heat.
- 2
Add onion and celery and cook until soft, about 5 minutes.
- 3
Add garlic and cook 1 minute.
- 4
Sprinkle flour on top. Stir in and cook for 1 minute.
- 5
Gradually whisk in beef broth and bring to a simmer.
- 6
Stir in half-and-half, Thousand Island, horseradish, Worcestershire sauce, caraway seeds, and cayenne pepper. Bring to a simmer for 5 minutes.
- 7
Turn heat to low and stir in sauerkraut, 1 1/2 cups swiss cheese, and corned beef. Season to taste with salt and pepper. Remove from heat and keep warm.
- 8
Cut rye bread into squares. (I used a round cookie cutter to make circles. Place on baking sheet and sprinkle with remaining swiss cheese. Place in 400 degree oven until cheese is melted.
- 9
Serve soup with croutons.